Sauteed Shrimp With Parmesan Rice Cake And Aloha Sauce

The aloha sauce pairs well with the shrimp and rice cake

This dish came together quite nicely and it didn’t require that much preparation. The aloha sauce probably took the longest time to produce. The flavors of the different components complimented each piece of the dish so well.

Simmer the aloha sauce and allow the flavors to hula.

Pineapple, white onion, brown sugar, ginger, garlic, corn starch and teriyaki sauce. Simmer about 15 minutes and cool a bit before blending to make a smooth sauce. This makes up the aloha sauce.

Parmesan rice cakes take regular boring rice up 10 notches.

The rice cakes are simply steamed white rice, grated parmesan, egg, bread crumbs and seasoning ( I used a mango lime). Mix ingredients until combined, add more cheese and bread crumbs until you can form you cakes. Cook the cakes until golden brown in a skillet or griddle.

Sauteed Shrimp and Vegetables.

Add olive oil and butter to your pan and cook your vegetables based on how long they take to be tender. In the case of this dish the carrots were first and then the asparagus and shrimp went in together. The shrimp cooks fairly quickly so watch that you don’t over cook it. I seasoned the shrimp with garlic butter seasoning.

Now plate it up and enjoy your food.

Have some fun with your food